A few years ago I took a vegetarian cooking class. I had a friend that was a vegetarian and I thought I would enjoy learning how to cook healthier foods.At the time I was also thinking about becoming a vegetarian myself. The course was about six weeks and we learned a new recipe each week. About week four we learned a complete vegetarian vegetable soup recipe. Now let me tell you, vegetable soup wasn't one of my favorite foods. First off, to cook a true vegetarian soup you need to use a vegetable stock. I didn't care much for canned vegetable stock and I couldn't imagine making it from scratch. I thought to get rich vegetable stock I would have to cook many different types of vegetables. Much to my surprise it only took one vegetable! The stock was made out of an acorn squash. I was so amazed at how good it tasted I wanted to share this recipe with everyone. I liked most of the recipes we learned in the classes but I think the vegetable soup was one of the easiest and I knew it was something the whole family would enjoy. Trust me when I tell you, they won't even know the stock is from an acorn squash! The first thing that needs to be done is cut the acorn squash in half and put both halves on a Baking sheet. Cook at 350 degrees until squash is soft. It will take 30-45 minutes depending on size of squash. Meanwhile, start preparing vegetables for soup using a Stainless Steel Paring Knife. Use any vegetable you like. Here are a few suggestions; carrots, celery, green beans, corn, zucchini, yellow squash, broccoli, potatoes, cabbage, or red pepper. I also like to add kidney beans for a heartier soup. Use a Stainless Steel or Cast Iron Stock Pot for even heat distribution. Put a small amount of olive oil in the bottom of the pot to sauté the vegetables. I usually sauté the onions first then I add the vegetables that may take longer to cook, such as carrots. Then I put the rest of the veggies in the pot and sauté until they are partially cooked. Do not over cook or they will become mushy. Once acorn squash is cooked take out of oven and scoop the inside out and place into a blender or food processor. Add some water and blend until liquefied. Pour the squash base into a pot and add water. Add enough to make sure vegetables are covered. Cook over medium heat. Continue to add water if needed as veggies finish cooking and become tender. You do not want to dilute the flavor so be mindful not to add to much water. Season to taste with salt, pepper, or your favorite seasoning. Enjoy! You can try many variation of this recipe. You can spice it up; add a jalapeno pepper, fresh tomatoes, different vegetables or seasonings. Experiment and make it your own! This winter treat your family to this delicious and healthy recipe. They will be glad you did!